now for umami fish

Another killer fridge clean out dish.

1 pound of white fish
4 yellow potatoes
1 package of chard
7-10 campari tomatoes, quartered
1/2 cup pickled banana peppers, chopped
2 garlic cloves, sliced
3 tbsp pickled banana pepper liquid
splash of Cynar
ground mustard
salt and pepper

Preheat oven to 425 degrees. Quarter potatoes, coat in oil, sprinkle with salt and bake in the oven for 45 minutes.

Coat fish in ground mustard, salt, pepper and olive oil. Add a pat of butter and a tbsp of olive oil to a stainless steel pan over high heat. When butter is bubbling, add fish and cook on each side for 90 seconds to 2 minutes. Remove from the pan to a plate.

Add sliced garlic to the hot pan. Cook for a couple minutes until browned but not burned, add a splash of Cynar and then add the tomatoes and banana peppers and scrape up the browned bits on the bottom of the pan. Add the chard (chopped if large pieces) and combine. Cover and let chard wilt for a couple minutes and then stir again. Add the fish to the top of the vegetables, cover, and put back in the oven for 8-9 minutes.

Plate the fish with the vegetables on top and spoon sauce over the top.

little chefs calamari

The best calamari recipe I've ever had.

Calamari Marinade

1/2 teaspoon cayenne
1 teaspoon turmeric
1 tablespoon onion powder
1 tablespoon garlic powder
1.5 tablespoons smoked paprika
1 teaspoon salt
1 teaspoon pepper
zest of one lemon
3 smashed and chopped garlic cloves
1 handful chopped basil
1 handful chopped parsley
1 handful chopped Cuban oregano
1/4 cup olive oil (enough to have a wet marinade)
squid tubes and tentacles

Calamari Dressing

5 olives
1 handful parsley
juice of 1-2 lemons
zest of half a lemon
2 garlic cloves
2 tablespoons olive oil
2 tablespoons crisp white wine

Combine all ingredients in the marinade and then marinate the squid for 20 minutes. Add as much olive oil as necessary to make it saucy.

Combine all dressing ingredients in a blender and blend until smooth. Add more wine if needed to loosen the dressing.

Grill calamari until cooked and plate with arugula and dress both the calamari and the arugula with the dressing.

negroni sbagliato vinaigrette

Campari
Sweet Vermouth
Orange Juice
Champagne Vinegar
Olive Oil
Salt & Pepper